New This Month

Roasted Red-Pepper and Eggplant Dip

Serve this smoky dip with our Crudites in Baguette Cups.

  • Yield: Makes 3 cups

Photography: Charles Schiller

Source: Martha Stewart Weddings, Spring 2005

Ingredients

  • 1 large eggplant, halved lengthwise
  • 2 red bell peppers, halved lengthwise, ribs and seeds removed
  • 4 garlic cloves
  • 2 tablespoons olive oil
  • 1/4 teaspoon crushed red-pepper flakes
  • 1/4 cup pine nuts, lightly toasted and finely ground in a food processor
  • 1 teaspoon whole cumin seeds, toasted and ground in a spice mill
  • 1/4 cup chopped fresh, cilantro
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons fresh lemon juice
  • Coarse salt
  • Freshly ground pepper

Directions

  1. Preheat oven to 475 degrees. Brush eggplant, peppers, and garlic with oil; place cut side down on a rimmed baking sheet. Cook until eggplant softens and peppers begin to blister, 30 to 35 minutes.
  2. Transfer eggplant, cut side down, to a wire rack set over a rimmed baking sheet. Cook until eggplant softens and peppers begin to blister, 30 to 35 minutes.
  3. Pulse eggplant, bell peppers, and garlic in a food processor. Add red-pepper flakes, pine nuts, cumin, cilantro, parsley, and lemon juice. Process until smooth. Season with salt and pepper.

Reviews Add a comment